Noodle Making Characteristics of Buckwheat Composite Flours

메밀복합분을 이용한 제면 특성

  • 김복란 (강원대학교 가정교육과) ;
  • 최용순 (강원대학교 식품생명공학부) ;
  • 김종대 (강원대학교 식품생명공학부) ;
  • 이상영 (강원대학교 식품생명공학부)
  • Published : 1999.04.01


To determine the optimum condition for buckwheat noodle making, we prepared noodle from com posite flours of buckwheat, wheat and corn starch, and those physical properties and sensory evalua tion were investigated. The weights of cooked noodle became lower with increasing buckwheat content level indicating that elution of its components to soup was high. Wheat flour in the composite flours probably caused to drop gelatinization temperature and maximum viscosity compared to buck wheat flours. Corn starch in the composite flours increase gelatinization temperature and maximum viscosity compared to buckwheat flours. From the result of farinogram, buckwheat flour lower water absorption ability, and increased dough development time compared to composite flours. Adhesiveness of the cooked noodle with wheat flour was decreased. Cohesiveness of the cooked noodle was decrea sed with increasing buckwheat flour level. In sensory evaluation, chewing and softness of noodle with 100% buckwheat flour was evaluated the best. In taste, BW1 and BSW1 noodles showed slightly higher preference although there was no significant differences.


  1. Am. Ass. of Cereal Chem. v.Ⅴ Buckwheat : Description, Breeding, production and utilization. In :Advances in cereal science and technology Marshall, H. G.;Pomeranz, Y.
  2. Can, J. Anim. Sci. v.12 Chemical composition and nutritive valid of buckwheat cultivatie for laboratory rats Tacker, P. A.;Anderson, D. M.;Bowland, J. P.
  3. J. Food Sci. v.51 In hibitory potency of plant antinutrients toward the in vitro digestibility of buckwheat protein Ikeda, K.;Oku, M.;Kusano, T.;Yasumono, K.
  4. Nippon Skokuhin Kogyo Gakkaishi v.36 Determination o frutin in buckwheat foods by high performance liquid chromatography Ohara, Y.;Ohinata, H.;Muramatsu, N.;Matsuhashi, T.
  5. Nippon Skokuhin Kogyo Gakkaishi v.36 Enzymatic degradation of rutin in processing of buckwheat noodles Ohara, T.;Ohinata, H.;Muramatsu, N.;Oike, T.;Matsuhashi, T.
  6. Modern nutrition in health and disease. 6th ed. Goodhart, R. S.;Shils, M. E.
  7. Agric. Biol. Chem. v.49 Structure and hypotenxive effect of flavonoid glycosides in Citrus unshiu peelings Matsubara, Y.;Kumamoto, H.;Lizuka, Y.;Murakami, T.;Okamoto, K.;Miyake, H.;Yokoi, K.
  8. J. Korean Soc. Food Nutr. v.20 Effect of buckwheat supplementation on blood glucose levels and blood pressure in rats Choi, M.;KIm, J. D.;Park, K. S.;Oh, S. Y.;Lee, S. Y.
  9. Korean J. Nutr. v.27 Effects of buckwheat on organ weight, glucose and lipid metabolism in strptozotocin-induced diabetic rats Lee, J. S.;Son, H. S.;Maeng, Y. S.;Chang, Y. K.;Ju, J. S.
  10. Hallym Univ. Korean Nutrition Inst. v.6 Long term effect of buckwheat, potato and rice on glycemic indices in health srbject Koh, E. S.;Choi, M. G.;Ju, J. S.;Yoon, T. H.:Kim, J. K.;Ahn, Y. S.;Lim, K. J.;Kim, S. O.
  11. J. Korean Soc. Food Sci. Nutr. v.25 Effects of buckwheat on the activities of pancreatic rats Lee, J. S.;Lee, M. H.;Son, H. S.;Mang, Y. S.
  12. Official methods of analysis. 13th ed. AOAC
  13. 食品分析ハンドプック 小原哲二郞;鈴木降雄;岩尾裕之
  14. Korean J. Nutr. v.16 Dried noodle making of composite flours utilizing buckwheat and wheat flour Kim, Y. S.;Kim, H. S.
  15. Staerke v.18 Effects of lyotropic ion series on the pasting characteristics of wheat and corn starches Medcalf, D. G.;Gilles, K. A.
  16. Apporved method of AACC. Amercan Association of Cerear Chemists
  17. J. Korean Soc. Food. Nutr. v.20 The nutritional components of buckwheat flours and physicochemical properties of freeze-drede buckwheat noodles Lee, S. Y.;Shim, H. H.;Ham, S. S.;Lee, H. I.;Choi, Y. S.;Oh, S. Y.
  18. Korean J. Food Sci. Technol. v.23 Noodle characteristics of jerusalem artichoke added wheat flour and improving effect of texture modifiying agents Shin, J. Y.;Byun, M. W.;Noh, B. S.;Choi, E. H.